I realize this is a subjective question and dependent on the type of bean but what roast level do you guys typically roast to that brings out the most flavor in your cup?
There are two ways to look at this:
1.) George Howell, a very famous coffee roaster believes green coffee has maximum potential/terroir & that roasting only takes away from it. Naturally, he roasts light as possible. This is very common with third wave, West Coast roasters. The resulting coffee is tends to be very acidic & bright but also loaded with origin flavor.
2.). David Schomer of Vivace is a famous espresso roaster & creator of his Dolce blend. This style in my mind shapes the coffee to let the roast do the talking. Most general coffee drinkers prefer this style of roast to their own taste; be it medium or dark roast etc.
Ultimately it's about what you like best. To help discover this it is best to start ultra light & move up. Once your pallet gets better & you become more skilled with your roaster you can manipulate other nuances of the roast such as the ramp to 1C (to develop more savory flavors etc) or extend the spent during 1C (attenuate acidity etc).
This is why professional roasters have 4-5 barrel sample roasters. They can conduct several roasts at the same time & dump the coffee in say 30 second intervals. They can then cup all these roasts and decide what they like best in one fell swoop.
As home roasters we don't have this luxury due to limited quantity of a bean & a sample size roast is often a full a batch for most of us. Roasting is an art form & you will get better in time. Roast often & don't be afraid to try different time/temp combos. Keeping your charge size the same roast to roast will expedite your learning curve; I always weigh my beans to gram for every roast.
Personally, I roast very light & dump in the middle of 1C nearly every time. I hardly ever finish first crack. I prefer to manipulate my roast in the aforementioned prescribed fashions to my tastes. I feel that this is a good balance of preserving terroir & finding a level of roast that suits my pallette